Gluten Free Spring Quiche
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Lexi's Clean Kitchen · by Lexi Davidson★ 5.0 (1)

Gluten Free Spring Quiche

NUTRITION · PER SERVING80M COOK
CAL 25%·PRO 34%
CARBS 54G43% OF CAL
5G FIBER33G OTHER16G TOTAL SUGAR
FAT 26G46% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free spring vegetable quiche with an almond and tapioca flour crust, filled with seasonal greens and leeks. Tender, savory, and ideal for brunch or make-ahead meals.

maineggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup 98g almond flour
  • 1 cup 120g tapioca flour / starch
  • 1/2 teaspoon salt
  • 1/2 cup butter (cold, cut into cubes)
  • 1 egg
  • 1 teaspoon honey
  • 1 small bunch (about 1 lb. asparagus, ends trimmed (see note))
  • 4-6 small yellow potatoes (about 12 ounces, thinly sliced)
  • 1 tablespoon olive oil (divided)
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 1 small onion (diced)
  • 1 small leek (or about 1 cup diced leeks)
  • 2-3 pieces swiss chard (center ribs removed, sliced and divided and the leaves thinly sliced)
  • 1 garlic clove (minced)
  • ⅓ cup thinly sliced chives
  • 8 eggs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
PREP
25M
SODIUM
804MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.